Brown the beef completely over medium-high heat.

Cook the onions for 2-3 minutes or until translucent.

Stir in the fresh garlic, basil, red pepper flakes, and cook for an additional 15 seconds.

Add the crushed tomatoes, oregano, chicken stock, sugar, salt, and pepper.

Let it come up to a boil and then reduce the heat to medium-low and cook for 40 minutes.

Discard any excess fat using a ladle and add the lasagna pasta.

Cover and cook for an additional 5-7 minutes or until the pasta is al dente.

Add ricotta and mozzarella cheese and turn off the heat.

Season with salt and pepper and serve with fresh basil and parmesan cheese.